Gluten-Free Snickerdoodles

Teff Snickerdoodles

 

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This is a classic snickerdoodle recipe made gluten free. The characteristic texture and tanginess mixed with warm spice stays true to a traditional snickerdoodle.

Prep Time: Approximately 20 minutes, plus 1 hour chill time
Cook Time: 9-11 mins

Author: Laura Shoemaker

Serves: about 22 cookies

Ingredients

Cookies:

• ½ cup butter
• ⅔ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 ½ teaspoon cream of tartar
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• ½ teaspoon xanthan gum
• ¼ cup white rice flour
• 1 cup Maskal Teff flour, ivory
• ¼ cup tapioca flour/starch
  

Cinnamon-sugar mixture:

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. In a stand mixer with a paddle attachment cream the butter and sugar for about 2 minutes on medium-high speed. Use a spatula to scrape the bottom and edges of mixing bowl.
2. Add egg, vanilla, and cream of tartar. Mix for another couple minutes until light and fluffy.
3. Using a whisk, combine remaining dry ingredients in separate bowl.
4. Gradually add dry mixture to the butter mixture and mix just until all traces of flour are gone. Scrape bottom and sides of bowl as needed.
5. Scoop and roll about one-inch dough balls and chill for 1 hour or up to 2 days.
6. Preheat oven to 350 F and line baking sheet with parchment paper.
7. Roll each dough ball in the cinnamon-sugar mixture and place about 2 inches apart on baking sheet. Bake for about 9-11 minutes or until slightly golden brown in color.
8. Remove from oven and let cookies cool for about 10 minutes on the baking sheet then move to cooling rack. Enjoy warm!

3.5.3208

Authors Notes:

*I believe most cookie dough benefits from a resting period. Chilling the dough for a few hours or overnight takes some planning ahead; however, resting your dough transforms the texture by creating time for the flour to become hydrated. This step is particularly helpful with teff flour which is naturally a bit grainier.  Chilling the dough will make the fats more solid, creating less spread while baking, resulting in an even, chewy texture.